102 - 14707 Bannister Road SE
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 15, 2026
Soap was added to bleach to make sanitizer solution., , Requirement:, , Add 1/2 teaspoon of plain bleach to one liter of water to make sanitizer solution at 100 ppm concentration., , Do not add any soap to this solution., , Staff prepared fresh bleach solution at 100 ppm during inspection.
Internal temperature of fresh garlic in butter just moved to the cooler was 18.9C , , Requirement:, , Ensure that garlic in butter is stored at 4C or less., , Staff was instructed to discard garlic in butter. DONE
Sammy's World's Greatest Pizza is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 82 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 72 (88%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Visionary Catering
MIDNAPORE
This restaurant has been inspected 5 times since November 8, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
Soap was added to bleach to make sanitizer solution., , Requirement:, , Add 1/2 teaspoon of plain bleach to one liter of water to make sanitizer solution at 100 ppm concentration., , Do not add any soap to this solution., , Staff prepared fresh bleach solution at 100 ppm during inspection.
Internal temperature of fresh garlic in butter just moved to the cooler was 18.9C , , Requirement:, , Ensure that garlic in butter is stored at 4C or less., , Staff was instructed to discard garlic in butter. DONE
2 violations
Temperature of the pizza prep cooler was 9C and internal temperature of perishable foods stored in inserts of this cooler were: sliced meat at 12.3C at the top and 8.7C below. Insert was overfilled., Pepperoni was at 8.3C, , Requirement:, Ensure that perishable foods under refrigeration ae stored at 4C or less., , Sliced meat at 12.3 C was discarded., Remaining sliced meat at 8.7C and pepperoni at 8.3C were moved to walk in cooler., Temperature of the cooler was adjusted during inspection., , Do not overfill the inserts to prevent temperature abuse.
No chlorine test strips were provided to verify concentration of chlorine in sanitizer solution., , Requirement:, , Provide chlorine test strips to verify concentration of chlorine in sanitizer solution.
2 violations
No ready to use sanitizer solution was provided for surfaces., , Requirement:, Provide ready to use sanitizer solution for the surfaces.
a) Internal temperatures of perishable foods stored in pizza prep cooler were: sliced meat 7.9C, 7.8C, chicken at 7.6C, donair meat at 11.8C., , b) No thermometer was provided in pizza prep cooler., , Requirement:, a) Ensure that perishable foods under refrigeration are stored at 4C or less., , -Donair meat at 11.8C was discarded., , -Temperature of the cooler was adjusted during inspection., , b) Provide thermometer in pizza prep cooler.DONE
3 violations
Pails and boxes were stored directly on floor in walk in cooler and in walk in freezer., (Repeat violation from previous inspection), , Requirement:, , Store food at least 15 cm off the floor.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.
Shelf under counter in cooking area was lined with cardboard., (Repeat violation from previous inspection), , Requirement:, , -All surfaces must be smooth, washable and non-absorbent., -Remove cardboard lining from the shelf
4 violations
Internal temperature of perishable foods stored in inserts of prep cooler were: sausage meat at 9.5C, beef at 9C, sliced meat at 8.7C, , Requirement:, Ensure that perishable foods under refrigeration are stored at 4C or less., Adjust the temperature of the cooler.
Pails and boxes were stored directly on floor in walk in cooler and in walk in freezer., Requirement:, Store food at least 15 cm off the floor.
No test strips were provided to verify concentration of chlorine in sanitizer solution., , (Repeat violation from previous inspection), , Requirement:, Provide chlorine test strips.
Shelf under counter in cooking area was lined with dirty cardboard., , Requirement:, -All surfaces must be smooth, washable and non-absorbent., -Remove cardboard lining from the shelf